Spicy Sweet Potato & Black Bean Taquitos w/Vegan Crema

Spicy Sweet Potato & Black Bean Taquitos w/Vegan Crema
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Well hello there! I know what you're thinking: Liz, it's been a long time and you disappeared with no contact. And you're right. I was having a hard time in life, which I may or may not go into full detail in another Lifestyle post, but today's not the day. Just know that I am on the "up & up" and am ready to tackle life head on. I've already started by doing my annual Daniel Fast. I love doing this fast because I really feel like it sets up my year incredibly and gives me a great foundation to go on. Last year was the first year since I started where I did not do it and 2017 was the worst year of my life. I'm not superstitious, but facts are facts. So here we go. I did complete the fast in October of last year, and the end of my year was when things started to change for me. So...again, not superstitious, but sharing. Ok, we're getting off subject here. Back to the food!

When they're so good you gotta creep on the taquitos

When they're so good you gotta creep on the taquitos

Part of me sharing that story is because I created some new staples in my vegan arsenal and I wanted to share one of them here! These taquitos are so good. Like, I say that about a lot of things (and I mean it every time!), but these are magical. I don't know if it's the fact that they take only about 15 minutes from the time your potatoes are ready or if it's the insane crunch you get from the AIR FRYER or even if it's just the 1 tsp of oil you need to achieve it which saves you completely on calories! It might even be the quick and easy vegan crema that provides a tart creaminess...I'm not sure, but what I do know is that once you make these, you'll keep making them because everyone will keep asking you to!

I like to put the filling close to the edge so I can keep it in the middle of the rolled tortilla and still get a tight roll

I like to put the filling close to the edge so I can keep it in the middle of the rolled tortilla and still get a tight roll

This recipe is one of my favorites because it is full of flavor and you truly do not miss any meat in it what-so-ever! It gives you the creaminess that cheese in  taquito would provide through the sweet potato and the beans add smokiness and texture like meat would do. Don't worry about it being too sweet though, because the spices temper that down and make it the perfect snack for anyone, vegan or not! This filling is then wrapped in a corn tortilla that's put into the air fryer, making it super crunchy for minor calories compared to deep frying. I then topped them with homemade vegan crema and guacamole which all work to amp up the flavor and temper the spiciness. Okay, okay!! Enough talking, go ahead and make these things!

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Don't forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on instagram, twitter, facebook and pinterest!


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Spicy Sweet Potato & Black Bean Taquitos
Crunchy, spicy, completely vegan taquitos that clock in under 452 calories per serving. Takes only 20 minutes and the recipe can be scaled to fit any quantity you need. And trust me, you're going to need a lot!
Ingredients
  • 1 medium potato Roasted Sweet Potato
  • 1 tablespoon Vegan Butter or Margarine
  • 1 tablespoon Nutritional Yeast
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Poweder
  • 1/4 teaspoon Paprika
  • 1 teaspoon Chili Flakes (or as desired for spiciness)
  • 3 4" Corn Tortillas
  • 1/4 cup Black beans, cooked
Instructions
1. Preheat air fryer to 400 for 4 minutes to get it hot. In a bowl, scoop the flesh of the sweet potato and, with a fork, mash together potato and vegan butter. Stir together until smooth, then add in nutritional yeast and all spices.2. In a microwave, wrap tortillas in damp paper towels and heat for 30 seconds to get them pliable and less likely to tear when wrapping.3. To a plate, add about 1 tsp olive or melted coconut oil. Place a tortilla on the plate and rub to coat one side with oil. 4. To the dry side of the tortilla, add 1/3 of the mixture near the edge of the tortilla (see photo above), and about 1 1/2 tbsp of the beans. Press the beans into the potatoes to keep them from falling out.5. Roll into a taquito by picking up the filled edge and turning it over. Be sure to roll tightly, but do not rip the tortilla as the filling may come out. Place seam down into basket of air fryer.6. Repeat with remaining tortillas and filling until all taquitos are made. Cook for 10 minutes in fryer or until shells are completely crispy.7. Top with guacamole, salsa and/or vegan crema and enjoy!Bonus: To make crema, combine 1 tbsp coconut milk, 1 tsp of lemon juice, 1/4 tsp olive oil and a pinch of kosher salt. Stir to combine. Add additional lemon juice if you desire a more "sour" tasting crema.
Details
Prep time: Cook time: Total time: Yield: 3 taquitos